Made by
Cory Armstead

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Total Time: 2 Hours 10 Minutes

These Lemon Cream Cheese Bars feature flaky crescent roll layers wrapped around a rich lemon cheesecake filling and finished with a buttery lemon-sugar topping. After chilling, every bite is creamy, bright, buttery, and perfectly refreshing.

Ingredients:

0.5x

1x

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4x

 

•   cooking spray
•   2 8 oz packages crescent roll dough
•   2 lemons (zested and juiced, divided)
•   2 8 oz packages cream cheese (softened)
•   1/2 cup white sugar
•   2 tbsp butter (melted)
•   3 tbsp white sugar

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 350°F. Line a 9×13-inch baking dish with foil and coat with COOKING SPRAY.
2. Unroll one package of CRESCENT ROLL DOUGH and press it evenly into the bottom of the prepared pan.
3. In a large bowl, combine the LEMON JUICE and three-quarters of the LEMON ZEST. Beat in the CREAM CHEESE and ½ CUP SUGAR until smooth.
4. Spread the filling evenly over the dough.
5. Top with the remaining CRESCENT ROLL DOUGH, stretching it gently to cover the filling.
6. Brush the top with the melted BUTTER.
7. Mix the remaining SUGAR with the reserved LEMON ZEST and sprinkle evenly over the top.
8. Bake for 30 MINUTES, or until golden brown.
9. Allow the bars to cool for 20 MINUTES.
10. Transfer to a cutting board, cut into squares, return to the pan, and refrigerate for at least 1 HOUR before serving.